Photos: Ram-Crusader Cup Weekend

The Holy Cross community had an unforgettable weekend in New York City from Nov. 11-13, 2016. Relive the memories in our photo gallery.

A Meal for 1,600

Ever wonder how they used to feed all the students at mealtime in Kimball? We found 17 pages of Kimball recipes from the 1979-1980 school year in Archives. They made sloppy joes for 1,600 students by starting with 425 pounds of ground beef. Find the rest of the recipe, and a few others, in this web exclusive.


Holy Cross Magazine

Volume 51 Number 1


2016 Sanctae Crucis Awards

Meet the recipients of the 2016 Sanctae Crucis Award, the College’s highest non-degree honor for alumni: an advertising executive, an advocate for community service, a scientist and expert in energy technology and innovation, a Catholic priest and an architect. Each of these alumni have distinguished themselves in their professional careers and made a positive impact on their communities.

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The Path Forward

The Center for Career Development pairs students and alumni for job shadow days during school breaks. Students are able to explore potential career paths and alumni can give back to the next generation. Two of these student-alumni pairs reflect on their experience in the Alumni Job Shadowing Program.

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Child's Play

Research shows that play benefits the social, emotional, cognitive and physical development of children. As the executive director of the Toy Industry Foundation, Jean Butler ’88 works to put more toys in the hands of children in need worldwide.

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Read an excerpt from Chapter 9 of Pilgrimage: My Search for the Real Pope Francis by Mark K. Shriver ’86, including recollections of his days on The Hill. With a special introduction by Tom Landy, director of the Rev. Michael C. McFarland, S.J. Center for Religion, Ethics and Culture.

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Second Helpings

The Fall 2016 Food Issue of HCM was a hit among readers, and the conversation about what we eat and where it comes from continues on campus. Read about the upcoming Ethics of Food discussion series, plans for a learning kitchen and a new course on craft beer brewers and the environment.

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